Jewish Style Meat Stew (Tscholent)

Rinse, peel and cut potatoes into quarters or sixths. Peel carrots and cut into thick slices. Peel onions and cut into large cubes. Peel garlic cloves and squeeze through a garlic press. Cut lamb shanks into 2-3 slices. Season meat with salt, pepper and cinnamon spice. Heat oil in a casserole and cook lamb shank for a few minutes. Add carrots, potatoes, onions, garlic and prunes. Add water until everything is covered with it and bring to a boil, add rosemary. Cover and cook in preheated oven at 100°C (approximately 200°F) for 8-10 hours or overnight.